Heat the olive oil in a Dutch oven and add the onions and garlic. Sauté until golden, about five minutes. Add the cumin and chili powder and continue to sauté until fragrant. Stir in the canned chilies, beans, chicken stock, and bay leaf. Place the whole smoked drumstick in the pot and bring to a boil. Lower the heat and simmer for 35 minutes.

Remove the drumstick from the chili and taste for seasoning, adding salt (if needed) and pepper. Chop the turkey meat into pieces and return it to the pot. Cook for five to 10 more minutes, until chili is thick and creamy.

Serve the chili in individual bowls topped with avocado, pareve sour cream, crushed tortilla chips, and lime wedges.